Grammy Taters Recipe

My mom came to visit for a few days a couple weeks ago and one of the things she brought with her was this recipe.

We've had this several times since she left and really enjoy it, and the best part is its super quick and easy!

I haven't gotten pictures of it yet...we always eat it too quickly LOL but I'll try to get some pictures added soon.

Basically all you need is leftover baked potatoes, some oil, a baking sheet, and spices and cheese to taste.

I use 3-4 fist size or bigger potatoes for our family, so adjust that for your family.
I often bake extra spuds on purpose so I can make this for a later meal.

As far as cheese goes, I've done this without cheese, with cheddar cheese, and with cream cheese. All variations were consumed with equal gusto and enjoyment.

INSTRUCTIONS

Preheat oven to 400*
Grease Baking Pan
Grate baked potatoes into pan.
Spritz oil over and sprinkle with salt and pepper or other desired spices
Bake for 10-15 minutes.
Stir
Grate cheese over if desired
Bake for another 10 minutes or until spuds are slightly crispy at the edges.

Goes good with Ranch dressing (doesn't everything? LOL) or just as is.

Enjoy!

Stuffed Zucchini Shepherd's Pie

Today I'm going to share an experiment I did the other day that my husband declared a "repeatable experiment" and I noted as a easy make ahead meal

I took one of the larger zucchini in my garden (anything over a foot would work) washed it and cut it in half

I then removed the seeds, setting them aside. I just used a table spoon, its pretty easy. Scrape as big a hollow as you think you'll need, making sure to leave at least a 1/2 inch of shell.
Set the hollowed shells aside.



In a frying pan brown your hamburger (I used a half pound) with your desired spices. I used Chili powder, Oregano and Lowry's seasoning salt.
While the meat is browning add the zucchini flesh and seeds that you hollowed out, breaking it up as it cooks. You could also add onions, peppers etc, you're limited only by your imagination. ..and what is in your pantry ;)

Once the meat and veggies are fully cooked, scoop them into the zucchini shells.

Carefully smoosh mashed potatoes over the filling, piling it as thick as you can and sealing the filling into the zucchini.
You could add cheese at this point, I didn't this time.

Place zucchini in oven at 350º for 45 minutes or until zucchini reaches desired consistency. At 45 minutes mine was still just a little crunchy even though it was fully cooked.

Cut into desired serving sizes and enjoy!

(This was before serving as leftovers the next day....my guys were too hungry the first time around for me to stop for a picture LOL)

So to sum up.

One med-large zucchini
.5 - 1 pound hamburger (or other ground meat)
Desired spices (chili, oregano and Lowry's worked well)
Desired additional veggies for filling
Mashed potatoes

Cookie sheet or other large flat pan.
Knife
Table spoon.

Wash zucchini
Cut in half lengthwise
Scoop out innards, set aside.
Place shells on baking pan, set aside.
In frying pan, brown hamburger with desired spices and veggies (including zucchini innards)
Fill zucchini shells with hamburger mixture.
Top with mashed potatoes, sealing as much as possible.
Bake at 350º 45 minutes or until shell is at desired consistency when tested with a sharp knife.

Serve and enjoy!

(Careful, zucchini holds heat REALLY well!)

What do you do with your zucchini and yellow squash, whether to eat immediately or preserving for later? Please share!